Market Fish of the Day | $38.00 |
Sautéed Padron Peppers, Lemon and Hommus | $9.00 |
Cinnamon Smoked Duck Breast, Orange & Carrot Puree, Caramelised Quince, Kale, Mandarin Jus | $38.00 |
Pan fried Gnocchi with Roasted Portobellos, Pickled Mushrooms, Parmesan, Porcini Mousse | $32.00 |
Maffra Farmhouse Cheddar, (Gippsland, VIC), Muscatels, Tomato Relish. | - |
Three Scoops - of ice cream in a bowl (Ask your server for today’s selection) | $8.90 |
Bangers & Mash - thick pork sausage with mashed potatoes, bacon and onion gravy | $22.90 |
crispy onion rings (V) | $6.00 |
Cheese Board - Chef ’s selection of three premium Australian cheeses served with dried muscatels, quince paste, apple salad and crackers | $21.90 |
Forest Hill ‘Highbury Fields’ Chardonnay - great southern, wa | $9.50 / $38.90 |
Chef’s Ocean Selection of the Day (GF) ask your friendly wait staff for today’s fish | $34.0 |
Babich Marlborough NZ | $9.5 / $55 |
Cockfighters Ghost Verdelho NSW | $8.5 / $45 |
Deconstructed white chocolate cheese cake w-biscotti, orange macerated berries, chocolate garnish | $14.0 |
Kirin Japan | $9.0 |
300g grass fed Cape Grim rib fillet | $33.00 |
Wild rocket, parmesan and nashi pear | $8.00 |
Kaffir lime crème brûlée with sorbet gingerbread and peach | $14.00 |
Today’s charcuterie selection with crisp bread and pickles | $24.00 |
Vanilla bean yoghurt panna cotta with rhubarb, shortbread and strawberry | $14.00 |